Hello, my beautiful people!
The best thing you can do to lose weight and avoid diabetes is stop eating flour and sugar.
I’m going to show you how to make this delicious side salad with sautéed corn off the cob and farro to get you on the right track. Farro is a nutty-flavored whole grain. It is high in fiber and protein. It is broken down slowly so it produces a sustained, slow insulin response. Eat more farro in place of flour products such as pasta or white rice.
Remember that flour and sugar cause a large release of insulin. Too much insulin is what causes weight gain.
Corn and Farro Salad can be made into a light summer meal by adding salmon or grilled chicken. For a vegetarian option add chickpeas or tofu. It is a fabulous dish to bring to BBQs and family gatherings. It has already become a hit in my family!
Ingredients
- 1 cup farro
- 1/4 cup extra-virgin olive oil
- 5 large ears corn, kernels removed from the cobs (about 3-1/2 cups)
- 2 Tbs. red-wine vinegar; more to taste
- 1 tsp. chopped fresh thyme leaves (or 1/3 tsp. dried thyme)
- 1 small clove garlic, mashed to a paste with a pinch of salt
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped sun-dried tomatoes (plain) OR roasted red peppers
- Optional- 1 small head radicchio, finely shredded (about 1-1/2 cups)
- 1/4 cup thinly sliced fresh basil (or 1 Tbs. dried basil)
Preparation
- Cook the farro according to package directions and aside to cool completely.
- Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are bright yellow and crisp, about 5 minutes. Transfer to a large bowl to cool.
- In a small bowl, whisk the vinegar, thyme, garlic, 1 tsp. salt, and 1/4 tsp. pepper. Add the remaining 3 Tbs. oil, whisking until thickened. Season to taste with salt and pepper.
- Add the cooled farro to the corn along with the tomatoes and radicchio.
- Toss with the dressing and basil, and season to taste with salt, pepper, and more vinegar if you like.
- Garnish with the basil leaves, and serve at room temperature.
Let me know how it turns out by leaving a comment below!
Recipe originally from Fine Cooking.
Be well,
Kristine